Rosheen Kaul’s recipe calls for broccolini, which can be hard to find. Broccoli is a fine substitute but you should cut the stems in half lengthwise and may need to increase the grilling time a little. T&T
Ingredients
- Greek Yogurt 1 cup
- Salt 2 pinches
- Garlic 1 clove, finely grated
- Broccolini 400 g
- Olive Oil 1 tsp
- Everything Bagel Chilli Oil 2 tsp
Everything Bagel Chilli Oil
- Everything Bagel Seasoning 1 Tbs
- Minced Garlic ¼ cup
- Korean Chilli Flakes (gochugaru) 1 Tbs
- Spring Onion 1, white part only, sliced into rounds
- Chicken Bouillon Powder ½ tsp
- Neutral Oil ¾ cup
- Light Soy Sauce ½ tsp
Cook It
- Make the oil: Combine the bagel seasoning, garlic, chili flakes, spring onion and bouillon powder into a heatproof bowl.
- Heat the oil in a pan until smoking, approx. 325˚C, then carefully pour it over the ingredients in the bowl. Allow to cool completely before adding the soy sauce.
- This oil will last 2-3 days before it loses its flavour, so it’s best used immediately, but can be stored in a glass jar in the fridge.
- Assemble the dish: Mix the yogurt with a pinch of salt. Line a strainer with a cheesecloth and place inside a large bowl. Add the yogurt mixture to the cheesecloth and tie it up tightly. Allow the yogurt to hang in the strainer for 10-12 hours, or overnight, then transfer into a bowl and dtir the garlic through.
- Toss the broccolini in the olive oil and grill on a barbecue or under a broiler for 2-3 minutes, turning halfway through to char both sides. Spread the labneh on a plate, arrange the broccolini on top and dress with the chilli oil and the remaining pinch of salt. Serve immediately.
